blood orange, almond, and cornmeal cake | apt 2b baking co

When Liz Prueitt (of Tartine fame) shared a couple of photos of a blood orange, cornmeal, and ricotta cake on Instagram - along with a short form recipe in the caption, I just couldn’t get it out of my head. Turns out Deb from Smitten Kitchen and Amelia from Bon Appétempt were drawn to this recipe too, for good reason. To be honest, I almost didn’t add my voice to the chorus evangelizing for this delicious cake, but I just got the photos back from the lab and the cake was too pretty not to share.

I also made a few small changes to the method that streamlined it a bit – this was mostly because I didn’t feel like separating the eggs and folding them into the batter (a kitchen task I avoid whenever possible!), so I added the whole eggs instead. I figured the finished batter was already pretty thick and heavy from the ricotta and almond flour that the small amount of additional air that step would provide would be pretty inconsequential.

The finished cake is dense and rich, punctuated by slightly bitter candied orange slices, and totally delicious. Prueitt described it as cheesecake-like, which is totally on the money. I can't wait to try this with blueberries and stone fruit in the summer.

Blood Orange, cornmeal, and ricotta Cake

adapted from Liz Prueitt who adapted from The River Café Cookbook

This cake is dense and moist, almost custard-like in texture. Make sure to slice the oranges very thin so they soften and caramelize a bit while the cake bakes.

Topping

2 blood oranges scrubbed and cut into very thin slices (I used a couple of cara cara slices too)

1/2 cup (100g) sugar

2 tablespoons water

Cake

1/2 cup (100g) unsalted butter, softened

3/4 cup (150g) granulated sugar

3 large eggs, at room temperature

3/4 cup (170g) whole milk ricotta

zest and juice of 2 lemons

1 cup (135g) almond meal/flour

1/3 (45g) cup cornmeal

1/2 teaspoon salt

Preheat your oven to 300ºF. Butter a 9-inch baking pan and line it with parchment paper. Butter the paper too, then dust the pan and paper with flour. Stir the water and sugar together, then spread it on the bottom of the prepared pan. Arrange the orange slices in a single layer on the bottom of the pan.

Cream the butter and sugar together with the lemon zest until very light and fluffy. Add the eggs, one at a time, mixing for 30 seconds in between each addition. Then beat the mixture for 5 more minutes. Beat in the ricotta and lemon juice.

Stir in the almond meal, cornmeal, and salt. The batter will be very thick.Spread the batter over the orange slices and bake the cake until a toothpick inserted into the center comes out clean, 40-50 minutes. Let the cake cool in the pan for about 20 minutes, then invert it onto a platter.

blood orange chia pudding | apt. 2b baking co.

I saw a photo of this chia pudding while scrolling through facebook? twitter? idk, some social media something and I wanted to make it asap. The pinky hue of blood oranges never fails to lure me in this time of year. I know I am a little behind the times sharing a recipe for the ever ubiquitous chia pudding on this here dessert and baking blog, but rest assured I have been a private chia lover for awhile now. I think it started in my bakery days when I tried to pack up a healthy "lunch" to bring to work most days, that I ate at 10am - baker's lunch time. I'd make a batch of muesli packed with oats and chia seeds then I'd top it off with some nuts and fruit.

The tapioca fan in me LOVES chewy/crunchy chia seeds and I guess they have some health benefits too, but you are going to have to consult a non-dessert blogger for those. I'm just here to share this pink pud. I'm probably going to have to make some for real tapioca pudding too. Keep your eyes peeled.

Hope you are having a restful start to the weekend!